Belvoir Ginger Beer Battered Cod, Matchstick Fries, and Lemon, Pea & Mint Purée.

Serves 4 Prep time 45 Mins Bake time 45 Mins
Belvoir Ginger Beer Battered Cod, Matchstick Fries, and Lemon, Pea & Mint Purée.

Ingredients

Belvoir Ginger Beer Battered Cod:

  • 500g best end cod fillet
  • 150 ml Belvoir ginger beer
  • 150 ml lager
  • 3 g dried yeast
  • 150 g strong white flour
  • 1 litre sunflower oil

Matchstick Fries:

  • 2 large maris piper potatoes
  • 1 litre sunflower oil

Pea Puree:

  • 400 g frozen peas
  • 30 g fresh mint  leaves
  • 30 ml lemon and mint cordial
  • 40 g salted butter

 

Method

Belvoir Ginger Beer Battered Cod:

  1. Cut the cod in to 4 equal pieces and season with salt.
  2. Mix Ginger Beer, lager, yeast and 100g of the flour in to a mixing bowl and mix until it’s becoming a light batter.
  3. Dust the cod with the remaining 50g of the flour.
  4. Heat the oil to 170 Degrees Celsius.
  5. Dip the cod in the batter and fry for about 8 minutes. Take out of the oil and drain on a paper towel, the cod is ready.

Matchstick Fries:

  1. Slice the potatoes into 2 mm thin “matchsticks” (you can use a mandolin if you have one)
  2. Place the potatoes in cold water and let it rinse under cold water for 30 minutes, this takes the starch out of the potatoes, the water should run clear.
  3. Heat your oil to 140 Degrees Celsius
  4. Drain the potatoes in a colander and then on a kitchen towel.
  5. Fry the potatoes until crispy and golden brown, then drain on a paper towel; the fries are ready.

Pea Puree:

  1. Bring a medium sized saucepan of salted water to the boil.
  2. Blanch the peas quickly in the water and place them in a food processor.
  3. Blitz the peas with the butter, Lemon & Mint Cordial and mint leaves until you get a smooth puree.
  4. Season with salt.

Assemble the dish by placing the cod on top of the pea puree, the fries on the side and a big fresh lemon wedge to garnish; enjoy!